ABSTRACT

Most chin-chin snack are prepared basically from conventional flour which are nutritionally inadequate. There is need to improve the nutrient content of chin-chin through incorporation of wheat flour, soybean flour and OFSP puree to help combat vitamin A deficiency and protein energy malnutrition (PEM). The study evaluates the nutrient and sensory attributes of chin chin produced from composite flour of wheat, soybean and OFSP puree. The chin-chin was produced from composite flour of wheat, soybean and OFSP puree with the following formulations;SWC1(50%:25%:25%),SWC2(0%:50%:50%),SWC3(50%:30%:20%),SWC4(50%:20%:30%) and SWC5(100%:0%:0%), SWC5 served as the control which consist of 100% wheat flour. The chin-chin samples were analysed for it proximate composition, antinutrient content and sensory attributes. The results of the proximate composition showed that SWC2 had the highest moisture content (15.54%), ash content (1.65%), fat content (19.36%) and protein content (12.77%) making it the most nutritionally rich sample, while SWC5 had the lowest moisture content (4.69%), ash content (1.36%), fat content (12.68%) and protein content (11.87%). The antinutrient content showed that SWC2 had the highest level of tannin (0.26mg/100g), saponin (0.06mg/100g), phenol (0.05mg/100g), oxalate (0.05mg/100g) and phytate (0.45mg/100g), while SWC5 had the lowest level of tannin (0.06mg/100g), saponin (0.03mg/100g), phenol (0.00mg/100g), oxalate (0.02mg/100g) and phytate (0.20mg/100g), making it the most favourable for nutrient absorption. The sensory evaluation showed that SWC5 was the most liked sample while SWC2 was the most disliked sample. The study recommends SWC2 for its high protein and vitamin A content and it offers significant nutritional benefits,particularly in addressing Vitamin A deficiency and protein energy malnutrition.